Smoked Shrimp and Bacon Wrapped Scallops with Crabby Mac, a “Blast from the Past”. This is our original post form 2014, you can see how we have grown over the years… (I was able to clean up the photos, but they are still a bit lacking.)

This Valentine’s Day Patti wanted to do something special. All the stores had sea food on sale so she got us some shrimp, scallops, crab and lobster. These guys are delicate, cook really fast and get tough if you are not careful. I put the shrimp and scallops on skewers and smoked them on The Royall. Patti took the crab and some shrimp made a “Crabby Mac & Cheese” (she calls it Special Occasion Mac & Cheese) and a “Lobster Cocktail”. Both nice, the only thing Ken missed was meat and potatoes.

Smoked Shrimp Bacon Wrapped Scallops 

Prep Time: 15 minutes
Cook Time: 45 minutes
Grill: Royall 3000 Wood Pellet Grill
Pellets: Lumberjack Comp. Blend; Hickory, Oak and Cherry

Ingredients: Smoked Shrimp Bacon Wrapped Scallops

• 1 ½ lbs. shrimp
• 1 ½ lbs. jumbo sea scallops
• ½ lb thick sliced bacon
• Grandville’s Pineapple BBQ Jam
• Garlic, pepper to taste
• Country Bob’s Sauces and Seasonings Seasoning Salt
• Bamboo skewers, soaked in water for 30 minutes

Directions: Smoked Shrimp Bacon Wrapped Scallops

Wash and clean shrimp under cold water and pat dry, wash scallops the same way. Place shrimp on skewer one at a time. I like to put 4 or 5 on each one. Then, add a second skewer through them. This is so they don’t roll when you turn them.

The bacon will never be done on the grill before the scallops so you need to precook your bacon strips to what we call “limp done”. Then, wrap the bacon firmly around a scallop and slide a skewer through it. Keep it a little off center because you going to want to slide a second skewer through it to keep it from spinning when you turn them.

Note: the bacon is only partially cooked and also the two skewers

Smoked Shrimp Bacon Wrapped Scallops

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Put your shrimp and scallops on an oiled grate with small holes in it for sea food and put that directly onto the grill.  Just let it hang out in the smoke and get happy for 15 minutes or so. This is referred to as “smoking”; the temperature is around 165 degrees. 15 minutes of smoking is not enough to have any cooking effect on your sea food but it is enough to open the pores up so that it can pick up all the flavor of the smoke.

After 15 minutes, turn the digital control up to medium/300 degrees and sauce them. We used Grandville’s Pineapple BBQ Jam. Give it another 15 minutes, turn your skewers and sauce them again. About 15 more minutes they should be ready. Keep in mind that this will vary a little from grill to grill so keep a close watch on them this last 15 minutes. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

The Golden Smoke Flavor From the Royall 3000 Wood Pellet Grill/Smoker

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Patti’s Lobster Cocktail

Ken refers to himself as rocks and sage brush, Patti as gold and glitter. Most of our recipes are frequently meat and potatoes, but Patti wanted to do a little more fancy. Here, she came up with a lovely lobster cocktail.

Smoked Shrimp Bacon Wrapped Scallops

Ingredients: Lobster

• 2 – 4oz. lobster tails, cooked and cubed
• 1 ¼ Tablespoons wasabi powder
• ½ cup mayonnaise
• 1 Tablespoon white wine
• ¾ cup frozen cut green beans, thawed

Smoked Shrimp Bacon Wrapped Scallops 

Directions: Lobster

In two large martini glasses, add half green beans (chilled). Top with cubed lobster. In small bowl, blend wasabi powder, mayonnaise and wine. Put a dollop on top of lobster. Chill until ready to serve.

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
Also Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: ???